Goan Prawn Rissois
Crispy, golden half-moon pastries filled with a creamy, spiced prawn filling. A beloved Goan tea-time snack and party favourite that combines Portuguese heritage with coastal Indian flavours. Each bite delivers a crunchy breadcrumb shell giving way to a luscious, mildly spiced prawn centre.
For 4 servings
- boil · ~3 min
Cook the prawns.
Bring a small pot of water to a boil. Add the chopped prawns and cook for 2-3 minutes until they turn pink and opaque. Drain and set aside.
- saute · ~12 min
Prepare the creamy prawn filling.
1.Melt butter in a pan over medium heat. Add onions and sauté until soft and translucent (3-4 min).2.Add ginger, garlic, green chili, and turmeric powder. Sauté until fragrant (1 min).3.Sprinkle the 2 tbsp flour and stir continuously for 1 minute to cook off the raw taste.4.Gradually pour in warm milk, whisking continuously to avoid lumps. Cook until the mixture thickens (2-3 min).5.Add the cooked prawns, salt, and pepper. Stir well and cook for 2 minutes.6.Turn off the heat. Mix in lemon juice and fresh coriander leaves. Let the filling cool completely.TIPCool the filling thoroughly before stuffing. A warm filling will make the pastry soggy. - boil · ~10 min
Make the dough.
1.In a saucepan, bring water, butter, and salt to a rolling boil.2.Reduce heat to low and add the flour all at once.3.Stir vigorously with a wooden spoon until the mixture forms a smooth ball and leaves the sides of the pan (1-2 min).4.Transfer to a plate and let it cool until comfortable to handle. - knead · ~3 min
Knead the dough smooth.
Once cooled slightly, knead the dough for 2-3 minutes until it is perfectly smooth and pliable. If it feels sticky, dust your hands with a little dry flour.
- prep · ~10 min
Roll and cut the dough rounds.
TIPKeep the dough you aren't working with covered by a damp cloth to prevent it from drying out. - assemble · ~15 min
Stuff and shape the Rissois.
1.Place a heaped tablespoon of the cooled prawn filling in the center of a dough circle.2.Fold the dough over to form a half-moon shape, encasing the filling.3.Press the edges firmly to seal. Use a fork to crimp the edges for a decorative finish and a tight seal.TIPDo not overfill. The filling expands slightly when heated and can burst the pastry during frying. - prep · ~10 min
Coat the Rissois.
Dip each half-moon first in the beaten egg, letting the excess drip off, then roll generously in breadcrumbs until evenly coated. For an extra crispy shell, double-coat them: dip in egg and breadcrumbs a second time.
TIPDouble coating creates a thicker, crunchier crust that doesn't get soggy. - fry · ~10 min
Fry until golden brown.
1.Heat oil in a deep pan to 350°F (175°C).2.Carefully slide 3-4 Rissois into the hot oil.3.Fry for 2-3 minutes, turning occasionally, until they are uniformly golden brown and crispy.4.Remove with a slotted spoon and drain on paper towels.TIPMaintain a steady oil temperature. If it's too low, the Rissois will absorb too much oil and become greasy. - serve
Serve hot.
Serve the Goan Prawn Rissois immediately while they are hot and at their crispiest. Pair with ketchup, garlic mayonnaise, or a tangy coriander chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the filling for at least 30 minutes after cooking; a cold filling ensures the pastry stays crisp during frying.
- 2Seal the edges firmly with fork tines, pressing all around to prevent the filling from leaking out in hot oil.
- 3Maintain oil at 350°F (175°C); use a thermometer to avoid greasy or burnt rissois.
- 4For extra crunch, double-coat each rissoi: egg wash, breadcrumbs, then repeat before frying.
- 5Cool the cooked prawns to room temperature before adding to the béchamel to keep the filling stable.
- 6Roll the choux dough while still warm for a pliable texture; let it cool only until you can handle it without burning your hands.
- 7Make the rissois up to the coating stage, then freeze on a tray; fry directly from frozen, adding 1–2 minutes to the cooking time.
Adapt it for your goals.
Chicken rissois
Substitute the prawns with 300g of finely chopped cooked chicken. This is a popular alternative for those who avoid seafood, offering a milder, equally savory filling.
vegetarianVegetarian
Replace prawns with finely chopped mushrooms and boiled, mashed potatoes. This version keeps the creamy, spiced texture while making the snack suitable for vegetarians.
spicier goanSpicier goan
Add 1 teaspoon of Goan recheado masala or ½ teaspoon of red chili powder to the filling. This cranks up the heat for those who love authentic Goan-style fiery flavors.
air fryerAir-fryer
Instead of deep-frying, spray the breadcrumb-coated rissois with oil and air-fry at 200°C (400°F) for 8–10 minutes, flipping halfway. This reduces oil absorption while keeping a crisp crust.
Why this is on our healthy list.
Lean Protein Source
Prawns provide high-quality, low-fat protein that supports muscle maintenance and repair without excess saturated fat.
Rich in Selenium
Prawns are a natural source of selenium, an antioxidant mineral that supports immune function and thyroid health.
Anti-Inflammatory Spices
Turmeric and ginger in the filling offer natural anti-inflammatory compounds like curcumin and gingerol, which may help reduce oxidative stress.
Smaller Portion Control
As individual hand-held pastries, rissois naturally encourage mindful eating and portion control compared to large meals.
Frequently asked questions
This usually happens if the filling is too warm or the pastries are overfilled. Make sure the filling is completely cooled and use only a heaped tablespoon per circle.
